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Homemade French La Pommeraie Glacée
Apple and Potato Soup Recipe

This homemade apple and potato soup recipe makes a marvelous chilled soup served along side roasted chicken. It also makes an excellent first course or a great side item for lunch. La Pommeraie Glacée can also be served hot on a chilly day. Makes 4-6 servings.

Ingredients:

  • 6 TBS margarine
  • 2 leeks, greens discarded. Clean and slice white end.
  • 5 cups peeled, cored and diced Granny Smith apples
  • 6 cups homemade chicken stock
  • 2 cups peeled and chopped potatoes
  • 1 c heavy cream
  • 2 tsp apple brandy
  • 1/8 tsp cinnamon
  • salt and pepper to taste

Directions:

  1. Prepare the garnish. Peel, core and dice 2 apples. In 2 TBS butter heat and soften apples, then drain and blot with paper towels. Set aside.
  2. In a large saucepan or stockpot, saute the leeks in the remaining butter til starting to soften. Toss in the apples and stir, coating well. Cook, uncovered, for about 5 minutes.
  3. Mix in the stock, and the potatoes, and bring to a boil. Reduce heat and simmer for 45 minutes.
  4. When the apples and potato are soft, puree solids in a blender until smooth. Return broth and puree to the saucepan, and add the heavy cream, brandy, and cinnamon.
  5. Season to taste. If serving cold, overseason slightly and chill.
  6. When ready, ladle into soup bowls (reheat first, if you are serving hot) and top with the apple dice garnish. Enjoy your own La Pommeraie Glacée!


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